Yowza, don’t you love the colour of this soup? Nature has the most gorgeous palette ever. (Note: I did not tweak the colour in Photoshop.)
This soup is so bright and golden you might think it has an infusion of turmeric. There ain’t no turmeric in here, but this soup certainly has its share of comparable anti-inflammatory benefits.
In this lusciousness, we’ve got a bucketful of Vitamin A, a powerful antioxidant that prevents unwanted inflammation, boosts the immune system and heals mucosal tissue.
Right alongside the carrots is a gentle, spicy kick of ginger. If you haven’t made friends with ginger in your life, I highly recommend it. Ginger has a strong flavour, but that’s due to its nutritional power: ginger contains substances called gingerols, which block pro-inflammatory compounds and can lessen pain. Ginger is also a great remedy for gastrointestinal upset and nausea. I like to have some grated ginger in warm water as a healing beverage every day – you can also spruce it up with some lemon and raw honey for a fantastic cold-kicker.
Not to be outdone, the onions and garlic, as card-carrying members of the allium family, are a wealth of anti-inflammatory sulfurous compounds that inhibit pesky inflammation. But that’s not the only reason we love them: garlic has strong anti-viral and anti-bacterial properties, and both onions and garlic help our cardiovascular systems and protect us against cancer.
If you’re looking for an alternative to dairy, cashews provide the ultimate creaminess when blended into soups. They make this cashew carrot ginger soup so thick and smooth you would never know there isn’t dairy in here.
For those of us around the world who are headed into the colder, darker months, this soup is the perfect addition to your menu plan for a boost of anti-inflammatory and immune-supportive goodness!
- ¾ cup cashews, soaked, drained and rinsed
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 6 carrots, sliced into coins
- 1 stalk celery
- 1-inch piece of ginger
- 1 tsp salt
- water, to cover
- Place all of the ingredients except for the cashews in a soup pot. Add enough water to just cover the vegetables.
- Bring to a boil, then lower the heat to a simmer. Cover and cook for 20 minutes.
- Add the contents of the pot to a blender along with the cashews. Blend until smooth and creamy.